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Chocolate Christmas fridge cake

Chocolate fridge cake always looks so rich and decadent and you think it will last for weeks then it seems to be gone overnight, who is it that always eats the last piece? I thought I would make a festive version with cranberries and dates, hoping that the extra fruit and nuts may make this sound slightly healthy- without a doubt, a real treat for Christmas! Use good quality chocolate – a mix of milk/plain seems to work well. This is for our friend Jon who I promised a chocolate recipe before Christmas.

Look at this selection of chocolate ( and this is only a small selection) from the biggest aisle of chocolate I have ever seen in Wholefoods in South Kensington – too much to choose from, if that can be possible!

And now for something warm and lovely to have on a cold winter day – mulled red wine – that has been infused with star anise, cloves and ginger: truly heart warming and producing a better aroma than any perfumed candle to evoke that fabulous Christmas feeling.

Chocolate Christmas fridge cake

Serves 10

600g good quality chocolate – ideally half of which is milk chocolate and half plain

Line a 5cm deep tin 30x20cm with parchment or silicone paper. Put all the ingredients except the chocolate in the bottom of the tin, evenly distributed.

Melt the chocolate in a bowl over a pan of simmering water. Pour the chocolate over the fruit and nut base, leave to cool and then refrigerate for a couple of hours before slicing it up, for this I would recommend a pizza cutter.